Dr. Odoli is a Principle Research Scientist and Station Manager at the Kenya Marine and Fisheries Research Institute Baringo Station. He has over 17 years of research experience in diverse areas of food safety and quality assurance systems, but predominantly in quality management of fish handling and processing. He holds PhD in Food Science (Thesis: Drying and smoking of capelin (Mallotus villosus) and sardine (Sardinella gibbosa) – the influence on physicochemical properties and consumers’ acceptance) from the University of Iceland, Iceland. He also holds an MSc. in Food Science from the University of Iceland, Iceland; and BSc. Degree in Fisheries from Moi University, Kenya. Dr. Odoli has also attained two international diplomas in Food safety, quality assurance systems and risk analysis (Gent University, Belgium) and Quality management of fish handling and processing (United Nations University). Additionally, he is trained as a strategic leader and Senior Manager (Senior Management Course) in the Kenya School of Government, Kabarnet and Embu respectively.
Dr. Odoli has been involved in several projects including: Small Fish and Food Security- Towards innovative integration of fish in African food systems to improve nutrition funded by LEAPAGRI (ongoing); Securefish projects funded by the European Union; Quality assessment of artisanal fish landing funded by the Western Indian Ocean Marine Scientists Association (WIOMSA); Selected temperate fish shelf life studies funded by UNU-FTP; and Community involvement in production and marketing of value added fish products for improved livelihood, funded by the Lighthouse Foundation.
Dr. Odoli’s expertise in quality management of fish handling and processing, and related fields has yielded over 25 peer-reviewed publications and over 30 presentations in international conferences and workshops. Other than theoretical outputs, he has been actively engaged in several fisheries and post-harvest management technologies transfer initiatives to small and medium-sized enterprises (SMEs), and youth and women groups in Kenya. He has been/is a part time lecturer at Kenyatta University and Egerton University (ongoing), Kenya. He is a member of the International Institute of Fisheries Economic and Trade (IIFET) and WIOMSA.
- Research Network: Research Gate
PhD (Food science; Seafood processing)
Msc. Food science (Seafood processing)
Bsc. Fisheries, Moi University
Cyprian, O. O., Owiti, H., Kobingi, N., Obiero, M., Ogari, Z., Mugo, J., … Aura, C. M. (2019). Post-harvest interventions in small-scale fisheries: a boon or bane to food and nutritional security in Kenya? Food Security, 11(4), 855–868. https://doi.org/10.1007/s12571-019-00950-x
Cyprian, O. O., Oduor-Odote, P., & Arason, S. (2019). The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying. Food Science and Nutrition, 7(4), 1446–1454. https://doi.org/10.1002/fsn3.980
Aura, C. M., Nyamweya, S. C., Njiru, J. M., Cyprian, O. O., Musa, S., Ogari, Z, Abila. R. Okeyo. R., Oketch, R. (2018). Using fish landing sites and markets information towardsquantification of the blue economy to enhance fisheries management. Fisheries Management and Ecology. 35(4), 1–12. https://onlinelibrary.wiley.com/doi/abs/10.1111/fme.12334
Aura, C. M., Musa, S., Cyprian, O. O., Nyamweya, S. C., Njiru, J. M., Wanyama, R., (eds). 2017. A technical manual on the best management practices for cage fish farming in Lake Victoria, Kenya. Kenya Marine and Fisheries Research Institute, Kenya. ISBN: 978-9966-103.
Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Tomasson, T., Thorkelsson, G., & Arason, S. (2017). Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage. Drying Technology, 35(4), 478–489. https://doi.org/DOI:10.1080/07373937.2016.1187161
Cyprian, O. O., Sveinsdottir, K., Nguyen, M. V., Tomasson, T., Thorkelsson, G., & Arason, S. (2017). Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage. Journal of Food Science and Technology, 54(2), 293–302. https://doi.org/10.1007/s13197-016-2462-y
Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Tomasson, T., Thorkelsson, G., & Arason, S. (2015). Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa). Food Science & Nutrition, 3(5), 404–414. doi:10.1002/fsn3.233
Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Thorkelsson, G., & Arason, S. (2015). Influence of lipid content and blanching on capelin (Mallotus villosus) drying rate and lipid oxidation under low temperature drying. Food Process Engineering, 39, 237–246. doi:10.1111/jfpe.12215
Cyprian, O. O., Sveinsdóttir, K., Magnússon, H., Arason, S., Jóhannsson, R., & Martinsdóttir, E. (2014). Development of Quality Index Method (QIM) Scheme for Farmed Tilapia Fillets and Its Application in Shelf Life Study. Journal of Aquatic Food Product Technology, 23(3), 278–290. doi:10.1080/10498850.2012.713088
Cyprian, O.O, Lauzon, H., Johannsson, R., Sveinsdottir, K., Martinsdóttir, E., & Sigurjon Arason. (2013). Shelf life of air and modified atmosphere-packaged fresh tilapia ( Oreochromis niloticus ) fillets stored under chilled and superchilled conditions. Food Science & Nutrition, 1(2), 130–140. doi:10.1002/fsn3.18
Cyprian Odoli, Oduor-Odote peter, Lauzon Helene, Martinsdottir Emilia, A. S. (2013). Microbiological quality and shelflife of fresh packaged Tilapia fillets stored under different chill temperatures. Journal of Microbiology, Biotechnology and Food Sciences, 2(4), 2431–2455. doi:10.1054/drup.1999.9000
Cyprian, CO.O, Oduor-Odote PM, Onyango SO, Ohowa. B. (2013). Evaluation of fish handling techniques employed by Artisanal fishers on quality of Lethrinids and Siganids fish genera at landing time along the Kenyan coast using Sensory and microbiological methods. African Journal of Food, Agriculture, Nutrition And Development, 13(5), 8167–8186.
Oduor-Odote, P., Obiero, M., & Cyprian, O.O (2010). Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish. African Journal of Food, Agriculture, Nutrition And Development, 10(6), 2658–2677. Retrieved from http://www.ajol.info/index.php/ajfand/article/view/58054
Cyprian, O. O., Sveinsdóttir, K., Magnússon, H., & Martinsdóttir, E. (2008). Application of Quality Index Method (QIM) Scheme and Effects of Short-Time Temperature Abuse in Shelf Life Study of Fresh Water Arctic Char (Salvelinus alpinus ). Journal of Aquatic Food Product Technology, 17(3), 303–321. doi:10.1080/10498850802195038